Among the menu’s five casseroles is a polenta and sous-vide short-rib dish with winter veggies and a red wine sauce. Photograph by Erik Uecke

An Early Look at Market Tavern

Owner Michael Sternberg describes the makeover in the first-floor tavern as “industrial” and “modern,” a response to what he perceives as a more dining-savvy and stylish crowd in Clarendon. Photograph by Erik Uecke

An Early Look at Market Tavern

Breaking the rule of no yellow lighting in restaurants, the designers brought in wine-bottle-ensconced bulbs designed by California company Roost. Photograph by Erik Uecke

An Early Look at Market Tavern

Chef Beckel says though chops are a tough sell in Washington-area steakhouses, diners who get a glimpse of this hefty veal cut become curious and want to try the dish. Photograph by Erik Uecke